Mix filling as directed.
Add flour.
Bake in tart shells for 35 minutes at 325\u00b0 to 350\u00b0.
Makes 12 tarts.
First 3 ingredients will form pastry for tarts.
Cut margarine and cream cheese into flour in mixing bowl.
Shape into ball or long roll.
Divide into 24 small balls.
Press over bottom and side of muffin cups to form tart shells.
Combine egg, brown sugar, margarine, vanilla, salt and pecans in bowl.
Spoon into tart shells until 2/3 full.
Bake at 350\u00b0 for 20 to 25 minutes until lightly browned.
Yields 24 miniature pecan tarts.
A favorite for parties or receptions.
Preheat oven to 375\u00b0.
In a medium bowl, combine first 4 ingredients.
Stir in vanilla and pecans.
Pour into tart shells and place on baking sheet.
Bake 30 to 35 minutes or until filling is slightly firm.
Let cool.
Makes 12 tarts.
br>Spoon topping onto cooled tarts.
Enjoy!
Beat together the eggs, sugar, salt, butter and corn syrup. Pour into tart shells.
Put pecan halves on top of tart shells. Bake at 350\u00b0 to 375\u00b0 for approximately 40 minutes or until pie is set and pastry is nicely browned.
CRUST:.
Blend softened butter, granulated sugar & cream cheese.
Add flour and cream together.
Press a small amount of crust mixture onto the sides and bottom of each 'oil sprayed' muffin cup.
FILLING:.
Mix brown sugar, beaten eggs, and melted butter together.
Add the pecan pieces.
Pour about 1 TSP of filling mixure into each crusted muffin cup.
Bake 350 degrees for 25-30 minutes.
he whipped cream among the tarts, so that it is slightly
ixer until creamy. Beat in pecan mixture. Add eggs and yolk
Preheat oven to 350\u00b0.
Mix soft margarine and sugar.
Then add flour.
Beat eggs and add in.
Add Karo syrup and vanilla.
Then add pecans last.
Place all 16 pie tarts on a large cookie sheet. Spoon out evenly into 16 pie tarts the pecan pie mixture.
Each pie tart will be about 3/4 full.
Bake for approximately 45 minutes. If oven cooks hotter, it may take less time to cook.
Make sure crusts on tarts are brown and inside of tart doesn't shake when you take them out of the oven.
ou favorite yellow cake batter recipe or a box mix and
Tarts: For pastry, in a mixing bowl, beat softened margarine or butter and cream cheese until thoroughly combined. Stir in the flour.
pecan half on top of each tart.
Bake tarts in
br>
For the smaller recipe, roll dough into a rectangle
Preheat oven to 350\u00b0FF. Place a paper cupcake liner in each cup of a muffin pan.
Beat cream cheese with electric mixer until fluffy. Add sugar, vanilla and coco powder and beat well. Add eggs, 1 at a time, beating well after each addition.
Place a pecan sandie, top side down, in each muffin cup. Spoon cream cheese mixture over pecan sandies.
Bake for 17 minutes and allow tarts to cool completely.
Spread coconut pecan frosting on top of each and refrigerate.
Enjoy!
o directions.
Break up pecan pieces and place a small
Tarts:.
In a mixing bowl, beat margarine or butter and cream cheese until thoroughly blended. Stir in flour. Roll rounded-teaspoonsbul of dough into balls. Press evenly into the bottom and up the sides of mini-muffin cups.
Fill each pastry with 1 heaping teaspoon of desired filling.
Filling:.
In a small mixing bowl, beat ingredients together until mixed well.
Bake at 325 degree for 25-30 minutes or until pastry is golden and filling is puffed.
Cool slightly in pan
Remove from cups and cool completely on a wire rack.
pprox.15-20 minutes.
Tarts will still be bubbling but
Cream shortening, salt and sugar together.
Add flour gradually, working it in well.
Add beaten eggs and mix thoroughly.
Cover and chill overnight.
Roll out thinly on a lightly floured board.
Cut into rounds; brush with egg white, sprinkle with cinnamon sugar; press a pecan half into center of each cookie.
Bake at 350F for ten minutes.
Preheat oven to 325 degrees F (165 degrees C). Lightly grease 8 3-inch tart tins.
Roll out pastry and cut 8 5-inch circles. Fit pastry circles into greased tart tins.
In a large bowl, combine eggs, sugar, butter or margarine, corn syrup, and vanilla extract. Mix well, then stir in pecans. Pour an equal amount of mixture into each pastry-lined tart tin.
Bake in preheated oven for 30 to 35 minutes until pastry is golden brown and filling is set.
Cut cookie roll into 12 equal slices. Cut each slice into 4 quarters.
Put 1 quarter in a miniature muffin pan and bake at 325\u00b0 for 10 minutes.
While cookies are hot, put a miniature Reese's cup in center.
Seal edges with spoon, then put 1/2 pecan on top.
Makes 48 tarts.